Slow Cooker Pinto Beans

Slow Cooker Pinto Beans make it easy to cook dried beans that taste better than most restaurant’s versions and certainly better than anything you’ll get from a can. With just a few aromatics and spices, your slow cooker does all the work, creating tender beans infused with garlic, cumin, and oregano.

I keep these beans in regular rotation – they’re great for everything from simple rice bowls to taco night, and the leftovers just get better. The key is the overnight salt soak, which seasons the beans all the way through and helps them cook up creamy and tender every time.

Ingredients for Slow Cooker Pinto Beans

• Dried Pinto Beans: I look for beans that are whole and unblemished. Fresher beans cook more evenly and quickly.
• Sea Salt: I use fine sea salt for the overnight soak – it helps season the beans all the way through.
• Olive Oil: Extra-virgin adds great flavor, though any olive oil works here.
• Onion: White or yellow both work well – use whichever you have on hand.
• Garlic: Fresh cloves are a must – grab a head that feels firm and heavy for its size.
• Ground Cumin: The backbone of these beans – make sure you can smell it when you open the jar.
• Ground Coriander: Adds a subtle citrusy note that partners well with cumin.
• Chipotle Chile Powder: Made from smoked jalapeños, not to be confused with regular chili powder.
• Dried Oregano: Mexican oregano if you can find it – it has a bolder, earthier flavor.
• Bay Leaves: Just a couple add depth to the cooking liquid.

Why cook dried beans?

I know it’s tempting to reach for canned beans, but once you’ve cooked your own dried pinto beans you’ll see why it’s worth it. Not only are they way cheaper, but you can control exactly how tender they get and season them just the way you like. And there’s none of that metallic taste or overly salty flavor you sometimes get with canned beans. While they do need some planning ahead, a slow cooker makes the actual cooking part completely hands-off.

Recipe Options

• Bean Choice: While I love pinto beans, this method works beautifully with black beans too – just keep an eye on them as cooking times can vary.
• Spice It Up: Start with the chipotle powder amount listed and add more if you like heat. Or add cayenne pepper to really kick up the spice.
• Herb Swaps: Mexican oregano adds authentic flavor, but regular oregano works in a pinch. I’d skip the Italian seasoning though – it can make the beans taste more like minestrone.
• Add Depth: Try cooking the beans in vegetable or chicken broth instead of water. Just watch the salt since broths vary in sodium.
• Add Richness: Cook beans with a ham hock or fry and crumble a few bacon slices to stir in to the beans near the end of cooking.
• Smoky Notes: No chipotle powder? A combination of regular chili powder and smoked paprika creates a similar flavor.

Forgot to soak?

No worries – you can quick-soak instead. Bring the beans, water, and salt to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain, rinse, and proceed with the recipe.

How to Store and Reheat

Let beans cool in their cooking liquid before transferring to containers. They’ll keep for up to a week in the refrigerator or 3 months in the freezer. The flavors actually get better over time! Reheat them slowly over low heat with some of their liquid – a gentle warm-up prevents the beans from splitting. Add a splash of water if needed.

Slow cooking pinto beans takes a little planning ahead, but they’re worth every minute. Once you’ve made a batch, you’ll find yourself reaching for them all week – adding them to rice bowls, warming them up as a side dish for tacos, or just scooping them up with tortilla chips.

Try on Their Own or in These Recipes

• Chorizo Chili
• Easy Homemade Refried Beans
• Mexican Meatballs
• Pulled Pork Chili

Serve With

• Chorizo Tacos
• Carne Asada Tacos
• Ground Pork Tacos
• Mexican Rice (For a classic side combination to any Mexican-inspired main course.)
• Shredded Chicken Nachos
• Ground Turkey Enchiladas

How to Make Slow Cooker Pinto Beans

Soak pinto beans in salted water in a slow cooker overnight. Drain and rinse in the morning, returning them to the cooker.

Sauté onion in olive oil until soft, then add garlic briefly. Combine with beans in slow cooker. Mix in spices, bay leaves, salt, and water. Cook on low for 5 to 8 hours or high for 3 to 5 hours, checking for tenderness often after the first few hours. Remove bay leaves and serve, with or without liquid.